Sounds like sound advice. I hope you find a way to follow it - all the advice sounds really sensible but actually doing it is the really hard part I find!!!!
Saffie
Saffie me 46 H 46 M in 1986 D20,D18,S16,D13 H's A 01/05 to 07/06 H recommitted to M 07/06 renewed vows 09/06 Going from strength to strength
I totally agree Saffie. I have actually been better about giving him space. I don't call him unless it's necessary. I lost it yesterday when D8 collapsed though. Definitely not a good thing to do. Just reconfirmed to him why he is gone. I sent him a short but nice apology note this morning. Said I was sorry for being disrespectful and unkind. Which I was.
LuvMyHusband Me: 41 H: 43 ch: 3 M: 7+ T: 10+ Bomb: EA 8/07, A over phone/net 10/07 Seperated: 9/07 H ended A/EA with OW again on 1/2008 Reconsile: 3/26/2008, H admitted PA
Do you all want the pralines recipe? It is really easy, but you have to have the right equipment. Once you have the candy thermometer and the parchment paper, it is easy. Don't try it without those things. I did and it doesn't work.
Here it is:
New Orleans Pralines
2 cups brown sugar 1 cup white sugar 1 cup cream 1 cup water 1/2 tsp vanilla 3 cups pecans
In a large pot, combine the sugars with the cream, water and vanilla. Bring to a boil over high heat. You need the big pot because it might boiling over. Keep the heat very high and stir. Boil for about 5 minutes; keep the candy thermometer in the pot. It must reach the soft ball stage -- 238 degrees F, or 116 degrees C.. The temperature climbs very slowly while boiling, so don't get impatient. Remember, keep the heat as high as possible, it won't burn. Once it reaches the soft ball stage, remove the pot from the heat. Allow to cool for 2 minutes then stir in the pecans. Drop by spoonfuls onto parchment paper. Work quickly as they will congeal as they cool. (They taste the same, but don't look as good.)
Sara, I will have to try that recipe while I'm off for the holidays.
I have a really easy recipe that is easy to make for the kids, but adults love it to.
Chocolate Cream Cheese Ball
8 oz cream cheese chocolate syrup mini chocolate morsels Teddy Graham Crackers
Get 8 oz of cream cheese. I like to get the kind that comes in th tub, since it already whipped. Mix in chocolate syrup. I just keep adding until it suits my taste. Form into ball and coat with chocolate morsels. Dip Teddy Grahams in it.
Of course you could vary the recipe by using a different flavor of syrup such as the strawberry syrup. There are different flavors of morsels too. If you can't find the mini ones. The regular ones are fine.
Life's challenges are not supposed to paralyze you, they're supposed to help you discover who you are. -- Bernice Johnson Reagon
Well, if we are going to be trading recipes, I would like to share my favorite Christmas cookie recipe. Well, it's not really a Christmas cookie; it's just that my mother always makes them around Christmas time. They freeze well, too (I know 'cuz my mom freezes everything...)
In a double-boiler, melt one bag of semi-sweet chocolate morsels. Once melted, begin stirring in chow mein noodles. When it looks like you have added enough, spoon onto waxed paper to cool.
That's it.
They are cruncy, and not too sweet. And they look pretty cool as well, all spiney...
Thanks for that recipe. that is exactly the kind of thing I need for this cookie exchange. Maybe I'll do that for tomorrow and use the pralines as gifts.
I'm confused on the cream cheese balls. What do you do with the teddy grahams? They're already coated with the chips, and then do the teddy grahams stick to it, or do you put one ball on each teddy graham? I'm confused.
Sara, You just use them like crackers to dip them in the cheeseball. You form one large cheeseball. I usually present it like a cheese ball on a tray and then layer the teddy grahams around it.
Mark you can call them chocolate haystacks, now you will have a name for them!
Life's challenges are not supposed to paralyze you, they're supposed to help you discover who you are. -- Bernice Johnson Reagon
